<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1986 Winner Butter Crisps</title>
      <categories>
        <cat>Cookies</cat>
        <cat>Holiday</cat></categories>
      <yield>60</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>3/4</qty>
          <unit>cups</unit></amt>
        <item>Unsalted butter, at room</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Temperature</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Granulated sugar</item></ing>
      <ing>
        <amt>
          <qty>3</qty>
          <unit/></amt>
        <item>Egg yolks</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Grated lemon rind</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Lemon juice</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Cherry liqueur (Kirsch)</item></ing>
      <ing>
        <amt>
          <qty>1/8</qty>
          <unit>teaspoons</unit></amt>
        <item>Salt</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>cups</unit></amt>
        <item>All-purpose flour</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Colored sugar crystals or</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Plain pearl sugar crystals</item></ing></ingredients>
    <directions>
      <step>  Preparation time: 35 minutes Chilling time: 1 hour Baking time: 10 minutes
  
    1. Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur
  and salt in large mixer bowl. Stir in the flour. Shape into ball; cover and
  refrigerate for 1 hour.
  
    2. Heat oven to 350 degrees. Roll dough  1/8-inch thick on lightly
  floured cloth-covered board. Cut into desired shapes. Place on greased
  baking  sheet; sprinkle with sugar crystals. Bake 10 minutes (cookies
  should not brown). Cool on wire racks.
  
    3. Store in airtight container 2 days to develop flavor. Cookies can be
  stored in airtight container at room temperature up to 6 weeks or in
  freezer up to 2 months.
  
  Recipe from Debbie Vanni of Libertyville, Illinois. from the Chicago
  Tribune annual Food Guide Holiday Cookie Contest December 4, 1986
  Posted to MM-Recipes Digest V3 #340
  
  From: Linda Place &lt;placel@worldnet.att.net&gt;
  
  Date: Thu, 12 Dec 1996 11:32:57 +0000
 
</step></directions></recipe></recipeml>
